Between running to the post office to ship orders and shuttling my sister and I to ballet, piano, and soccer practice, my mother managed to take time out of every evening to cook a balanced dinner for us.
A far cry from today’s fad diets, we ate a little of everything in moderation. The meals were sensible with a starch, protein and vegetables in an appealing array of colors and textures. This occasionally included a piece of buttery garlic bread along with a salad and an eight ounce serving of pasta.
What I learned was that eating is about restraint, not deprivation and that cooking with whole ingredients is doable and worthwhile regardless of how busy your schedule is.
This simple garlic bread is the embodiment of my kitchen philosophy. By using a mixture of butter and olive oil, there’s thirty percent less saturated fat and half the cholesterol of normal garlic bread and yet it’s plenty rich and buttery. It doesn’t use any packaged mixes and yet it’s quick to prepare.
If you’re really pressed for time, the garlic mixture will keep for a week in the fridge, so you can make just enough bread for one meal to avoid the temptation to go for a second slice. You can also spread the garlic mixture onto the bread and freeze it in serving-sized portions to make life easier on those hectic weeknights.
- 1 baguette
- 2 tablespoons butter at room temperature
- 2 tablespoons extra virgin olive oil
- 2-3 large cloves of garlic, grated (about 2 teaspoons)
- 1/8 teaspoon salt
- 1 tablespoon minced parsley
- Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together.
- Once the mixture resembles mayonnaise, stir in the minced parsley.
- Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich.
- Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.
Yield: 1 baguette
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.